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My Family Recipes-Special Series

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Thursday, December 1, 2011

Onion Samosa | Ullipaya Samosa | Irani Samosa...FF-TT # 4

This week's entry is sent to me by my brother 'PRASHI' and I hope you all remember him,he had sent two sensational entries Davanagere Benne Dosa and Khara bath in my last season which got lot of appreciation from everyone.He loves cooking and also he is very particular about the taste of food, though he cooks rarely he tries to make it perfect whatever he prepares. After a couple of trials and few web searches he had settled with this recipe for one of his favorite snacks onion samosa and now my S-I-L continued making them with his recipe.If you would like to see the earlier entries for the series please check here.

Onion samosa is very popular in south especially in Hyderabad.You find them everywhere like in movie theaters,small Irani cafes,tea shops and in almost every snack shop.These samosas are very small in size and different in shape unlike the famous Punjabi samosa and they are also called Irani samosa.The sweet juice of onion in each and every crispy bite of samosa makes you to crave for more and one can't be satisfied with a single samosa and hence we end up eating more,I am warning you ahead that they are quite addictive,so don't blame me later ok??.This is a perfect snack with your evening cup of tea/coffee or as a party appetizer.These onion samosas are very easy to make if you get the ready made frozen samosa leaves and you can even make them ahead as it stays crispy for long at least for a couple of hours.

Defrost the samosa leaves for 45 minutes. This step is important otherwise your leaves will tear into peaces easily and will not be pliable.

Heat 1 tbsp oil in a pan and add sliced onions and fry just till tender and turn pinkish in color.

Add turmeric powder and salt, fry for a couple of minutes.

Now remove from stove, add chilli powder and poha and mix well. Keep it aside to cool.

Mix cornflour and water in a bowl to form a paste and keep it aside.

Take one samosa leave and fold one edge of it to the other end to form a triangle. And now fold this triangle 2 more times to form into a cone.See the pictorial for clear idea.

Now fill 1 Tbsp of the onion mixture into the cone.

Seal the edges well with cornflour paste to form a neat triangle samosa.

Repeat the steps with other samosa leaves.

Mean while heat oil in the kadai.

Deep fry these samosas on medium heat until they are fried 80% and drain them on a kitchen tissue.

After frying all the samosas, repeat frying the 80% fried samosas again to do double frying until the samosas are crisp and golden in color.

Fry and drain it on a kitchen tissue.

Serve it hot or cold with tomato ketchup or coffee or Tea.

Notes:

You can fry samosas at once full 100%, but double frying the samosa makes it much crispier.It looks bit oily because of this.

Addition of poha absorbs excess water in the onion mixture which avoids your samosa being soggy.This helps in keeping the samosa crispy for hours together so that you can make them in advance and keep.

You can add chaat masala or Garam masala if you want bit chatpata flavor.But I prepare them without it to enjoy the simple and juicy flavors of onion.

You know what Prathy, I just had a small hunch that this would make an appearance this week. Now don't ask me how I Know, I just did. I can imagine the juicy succulent onions in the samosa. Love every bite of it. Thanks for sharing with us all.